, 1887-09-03
SOME DAINTY DISHES.
EXAMPLES OF EPIcUREAN COOKERY
IN THE EAST AND SOUTH.

49, TiN>
The National Dish of Turkey-one of
the Rice Dishes of Italy-A Spanish
observation-disclosures Dainty-Per-
aia's Kabob-German Salads.
When American, English and French
dishes pail upon the taste there seems to
be no reason why the east and the south
should not tempt one, If only for the
change. In fact, Turkish cookery is
delicately epicurean. 1t ranges, like the
French, through soup, fish, entrees,
vegetables, roasts and sweets. The
pilaff is a national dish, and has the
charm of variety, for 1t is served in many
forms. The elaborate pIlaff, as the dish
Of distinction, is prepared by first boiling
n then cutting small and frying brown
a chicken and a shoulder of mutton; the
same broth is used for both, the chicken
being cooked first; a pound OF rice is next
washed, dried In a cloth, boiled five min
utes in the same broth, then drained and
Drowned with butter in a deep saucepan;
a handful of raisins and enough water to
cover well the rice are ext added, with a
tablespoonful of saffron or curry, and an
onion sliced and fried brown in butter;
when the rice is tender the chicken and
mutton are warmed with it, and 1t is
u ~ w " boA AAoA "a iaAN DClASN SSSo
cut in rings.
H RIsorTo OF MILAN.
Chief among the rice dishes of Italy is
the risotto of Milan and the cream of rice
and chicken. To prepare the risotto, par
boil well washed rice in boiling water for
Ave minutes, draining and drying it on a
cloth, fry it brown with a little chopped
onion and butter, and then stew it until
tender in enough highly seasoned broth to
cover 1t well; it is necessary to watch it
closely, and shake the saucepan, as the
rice absorbs the broth, to prevent burn
ing. When the rice is done put it in a
buttered mold with shreds of cold chicken,
tongue or ham, well shaken down, busted
with grated cheese and Drowned in the
oven. Slices of mushrooms or a little
curried tomato sauce may be used as va
riations from the chicken or tongue.
The rice preparations of Spain demand,
to satisfy the native palate, a quantity of
garlic. Tit rice is washed, boiled, well
Drowned in butter; garlic forms the substi-
tute for the onion; then add two large ripe
tomatoes, a spoonful of grated cheese, and
Spanish red pepper is added most bounti-
fully; the rice SINNERS till tender in a
little broth. Frequently it is served with
slices Of ham, bacon, sausage, smoked
salmon or dried fish, any one of these be.
ing stewed with the rice.
Before the advent of the walnuts and
the wine, partake of a Portuguese dish of
sweet rice. A cupful of rice is well
washed and boiled soft, with a pint and a
half of milk, -four tablespoonful Of sugar
and a bay leaf. When the rice is soft the
bay leaf is removed, a gill of cream and
the yelks of four eggs are added, beaten to
a Light foam, and the rice is then placed in
a dish and allowed to cool. When per
fectly cold the surface Is busted with pow
dered sugar and cinnamon; burnt almond
dust is preferable, prepared by browning
peeled or blanched almonds in the oven
n then reducing them to a fine powder.
A PERSIAN DAINTY.
The Persians iatter their guests with a
delicate little kabob, one of their chief
dainties. This is a little lean lamb chop,
a tri6e Of fat, a lump Of kidney, one of
liver, powdered all over with finely
chopped garlic, discreetly sailed and pep
pered, served temptingly frothing upon a
silver skewer. ra|
A German writer goes-not wisely
into che e~tymology of salads and gives us
the satisfactory information that it is q
word derived from salt, but he finds this
derivation extremely unsatisfactory when
he is opposed by the succulent juices of
Of apples and oranges, bananas and beet
root. The first two in Germany are eaten
with roast pig. A world chem
ist wrote a book upon salads. The salad
of his invention was carefully treated in
the wa of gently sprinkling a~bundantly
the lettuce leaves with oil and vinegar,
cautiously mixed, then lightly shaken be-
tween two sieves in order that the super
fluffy of oil and vinegar be allowed to run
off; there then will remain sufficient of
each to lend the true perfection of flavor.
The amateurs enthusiasm rushes into
eggs. He fails to comprehend that there
are but four elements in a salad-the herb,
the oil, the vinegar, the salt. An illustri-
GUS salad is made by cutting into wafer
slices a delicate fresh cucumber, with vim
egar, oil, salt, pepper and, If chosen, an ac-
compartment of onion; add that noble
fruit, the tomato, and some water cress
without admiXture of other vegetables and
It is a salad proper for a gourmet.-New
York Post.